Recipe: Simple Roots with Miso

Autumn roots with their warm colors and sweet tastes are wonderfully strengthening, comforting foods. One cup of sliced daikon radish, for instance, supplies as much calcium as a cup of whole dairy milk. Carrots are rich in carotenoids which promote skin and eye health and rutabagas are high in zinc.

If you don’t already have a good sharp Japanese or European knife, treat yourself to one for easily slicing through sturdy roots. Have fun creating your own unique root dishes. Try the one below to get you started.

Serves four to five


4-5 tsp olive oil
2 cups chopped red onion
2 cloves chopped garlic
2 cups carrots cut diagonally
½ cup daikon radish cut diagonally
½ cup rutabaga cut diagonally
½ cup fresh parsley
4-5 tsp South River Sweet Tasting Brown Rice or another of our light miso varieties
¼ cup mixed roasted nuts

Sautéed turnip greens and garlic accompany the root dish.


1. Heat olive oil in a sturdy pan. When oil is hot, add chopped onion and garlic. Stir gently for about 1 minute.

2. Add chopped carrot, daikon and rutabaga. Cover and cook on medium heat for 5-6 minutes, stirring occasionally.

3. Add chopped parsley. Cook for 1 minute.

4. Dilute miso in 2 tsp of water and stir into the roots. Turn off heat, cover and let sit 1-2 minutes.

5. Top with roasted mixed nuts.

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Conway, MA 01341
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